My Mom's Tomato and Bean 15 Minute Stoup

Ingredients

• 1 cup basil fresh shredded
• 15 ounce tomato sauce canned
• 15 ounce .5 can cannellini beans white canned
• 2  carrots peeled thinly sliced
• 2 ribs celery chopped
• 2 cups chicken stock see 
• 4 servings top 
• 3 cloves garlic chopped
• 2 tablespoons olive oil extra-virgin
• 1 medium onion chopped
• 0.5 teaspoon pepper flakes red crushed
• 4 servings romano grated
• 4 servings salt and pepper 
• 15 ounce tomatoes diced canned
• 1 small zucchini sliced
• 10 ounces box frozen cut

Equipment

• frying pan
• ladle
• pot

Directions

1. Add extra-virgin olive oil to the pot, 2 turns of the pan.
2. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.